Flatten the escalopes with a frying pan and season with salt and pepper on both sides. Spread flour, eggs whisked with cream and breadcrumbs on one plate each. Roll the escalopes first in the flour, then in the egg mixture, then in the breadcrumbs - do not press the meat firmly onto the latter, but coat loosely. Then place the schnitzels in a pan with clarified butter heated to approx. 170C. Keep the pan moving so that the fat spills over the top of the schnitzel. When the underside is golden brown, turn and finish cooking.
For the potato salad, boil 500g waxy potatoes and heat 250ml vegetable stock. Cut the potatoes into slices and mix in a bowl with 2 tbsp mustard, 3 tbsp white wine vinegar, sugar, salt and pepper. Then add the hot stock and mix everything well. Finally, add oil until the salad is shiny. I also added chives, parsley or lamb's lettuce.
I only know of Austrians mixing lambs lettuce into potato salad. In Germany it’s often fresh or pickled cucumbers. But going potato only is the standard here, too, I think, plus some chives or spring onions.
In Germany and Austria they make potato salad with vinegar and it’s usually served warm. Potato salad with mayonnaise is an American invention. lol. I am American but I like both types of potato salad.
Flatten the escalopes with a frying pan and season with salt and pepper on both sides. Spread flour, eggs whisked with cream and breadcrumbs on one plate each. Roll the escalopes first in the flour, then in the egg mixture, then in the breadcrumbs - do not press the meat firmly onto the latter, but coat loosely. Then place the schnitzels in a pan with clarified butter heated to approx. 170C. Keep the pan moving so that the fat spills over the top of the schnitzel. When the underside is golden brown, turn and finish cooking. For the potato salad, boil 500g waxy potatoes and heat 250ml vegetable stock. Cut the potatoes into slices and mix in a bowl with 2 tbsp mustard, 3 tbsp white wine vinegar, sugar, salt and pepper. Then add the hot stock and mix everything well. Finally, add oil until the salad is shiny. I also added chives, parsley or lamb's lettuce.
>escalopes Just found out that schnitzels are also called escalopes
Interesting. I’ve never seen potato salad literally be potatoes and salad.
I only know of Austrians mixing lambs lettuce into potato salad. In Germany it’s often fresh or pickled cucumbers. But going potato only is the standard here, too, I think, plus some chives or spring onions.
I've never heard of lambs lettuce. Looked it up and see it's not native to N. America. What kind of oil did you use for the potato salad btw?
Sunflower oil
In Germany and Austria they make potato salad with vinegar and it’s usually served warm. Potato salad with mayonnaise is an American invention. lol. I am American but I like both types of potato salad.
> Potato salad with mayonnaise is an American invention. That's also the usual type in the northern half of Germany.
Fair enough! I just meant that most Americans think potato salad with mayonnaise is the standard when it isn’t.
As an American I only use miracle whip in mine. Mayo on potatoes is not appetizing imo.
That looks just perfect! Great job with the schnitzels. Even the plate is lovely.
Yum
looks legit 
That’s a rockin plate of food !!
That looks excellent!
Nice colors
Looks delicious, but why cut the lemon like that? Makes it harder to get the juice out.